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Salted Caramel Thumbprint Cookies

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These salted caramel thumbprint cookies combine a buttery, crumbly base with gooey salted caramel and bittersweet dark chocolate for a perfect sweet and salty treat. They are quick to make, crowd-pleasing, and perfect for cozy gatherings or everyday indulgence.

Ingredients

Scale
  • 1 cup (227 grams) unsalted butter, softened
  • 1/2 cup (100 grams) granulated sugar
  • 1/2 cup (110 grams) packed brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups (315 grams) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Salted caramel sauce (homemade or store-bought), about 1/2 teaspoon per cookie
  • Dark chocolate chunks or chips, at least 60% cacao
  • Flaky sea salt, for sprinkling

Instructions

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, beat 1 cup softened unsalted butter, 1/2 cup granulated sugar, and 1/2 cup packed brown sugar together with an electric mixer until light and fluffy, about 3-4 minutes.
  3. Beat in 2 large eggs, one at a time, followed by 2 teaspoons pure vanilla extract, ensuring each egg is fully incorporated before adding the next.
  4. In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
  5. Gradually add the flour mixture to the wet ingredients, mixing just until combined. Avoid overmixing.
  6. Using a small cookie scoop or tablespoon, roll dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets. Use your thumb or a teaspoon to press an indent into the center of each ball.
  7. Spoon about 1/2 teaspoon of salted caramel sauce into each indent, being careful not to overfill.
  8. Bake for 12-14 minutes, or until edges are lightly golden but centers still look soft.
  9. Remove from oven and immediately press one dark chocolate chunk into the center of each caramel-filled thumbprint. Sprinkle a pinch of flaky sea salt on top while the chocolate is warm.
  10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use softened butter that is pliable but not melty for best texture. Do not overmix the dough after adding flour to avoid tough cookies. Make a good-sized thumbprint indent to prevent caramel overflow. Use high-quality salted caramel sauce and dark chocolate chunks for best flavor. Add flaky sea salt on top for a satisfying crunch and flavor pop. Warm caramel slightly if too thick for easier spooning. Cool cookies on baking sheet before transferring to avoid caramel mess.

Nutrition

Keywords: salted caramel cookies, thumbprint cookies, dark chocolate cookies, easy homemade cookies, caramel chocolate treats, holiday cookies, crowd-pleaser dessert

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